When the air starts to cool and fall vegetables show up at the farmers market, I start craving meals that are cozy, colorful, and quick to make. That’s exactly why these Quick Gluten Free Sheet Pan Fajitas are on constant rotation in my kitchen. They’re vibrant, perfectly spiced, and come together in under 30 minutes with minimal cleanup what’s not to love?
If you’re anything like me, you know the struggle of balancing flavorful, homemade meals with busy weeknights. I created this fajita recipe for those moments when you want something nourishing and exciting without spending hours at the stove. It’s a reader favorite because it’s family-friendly, meal-prep approved, and endlessly customizable.
Whether you’re wrapping them in gluten-free tortillas or piling them into a taco bowl, these fajitas deliver. Below, you’ll find everything you need from ingredients to variations and storage tips to make this recipe your own.
Quick Gluten Free Sheet Pan Fajitas
Equipment
- large baking sheet
- large bowl
- tongs or mixing spoon
- parchment paper
- knife
Ingredients
- 1 ½ lbs chicken breast, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 lime, juiced
- Salt and pepper, to taste
- Gluten-free tortillas or rice, for serving
- Optional toppings: avocado, fresh cilantro, dairy-free sour cream, shredded lettuce
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sliced chicken and veggies with olive oil, lime juice, garlic powder, onion powder, cumin, paprika, chili powder, salt, and pepper. Make sure everything is well coated.
- Spread the seasoned mixture onto the baking sheet in a single layer. Use two pans if necessary to avoid overcrowding.
- Roast for 20–22 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and slightly caramelized.
- Serve hot in gluten-free tortillas, over rice, or in lettuce wraps. Add desired toppings like avocado, cilantro, or dairy-free sour cream.
Notes
Nutrition
Ingredients List
These fajitas use everyday ingredients that pack major flavor:
- 1 ½ lbs chicken breast, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Juice of 1 lime
- Salt and pepper, to taste
- Gluten-free tortillas or rice for serving
- Optional toppings: avocado, fresh cilantro, dairy-free sour cream, shredded lettuce
All spices are naturally gluten-free just be sure to double-check packaging for cross-contamination warnings. If you’re prepping these for a crowd or meal plan, you’ll also want to check out my easy gluten-free dinner recipes for more batch-cooking ideas.
Step-by-Step Instructions
- Preheat & Prep:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. - Season the Chicken & Veggies:
In a large bowl, toss the sliced chicken and veggies with olive oil, lime juice, and all the spices. Use your hands or tongs to ensure everything is evenly coated. - Spread on Sheet Pan:
Spread the mixture onto the baking sheet in a single layer. Don’t overcrowd—use two pans if needed so everything roasts rather than steams. - Roast to Perfection:
Roast for 20–22 minutes, stirring halfway through, until the chicken is cooked through and slightly golden and the veggies are tender. - Serve Hot:
Serve in warm gluten-free tortillas, over rice, or in lettuce wraps. Top with avocado, cilantro, or a drizzle of your favorite dressing.
Need a visual? This method is similar to my sheet pan chicken fajitas, which also makes a great base for burrito bowls.
Tips for Success
- Slice Evenly: Uniformly sliced chicken and veggies ensure even cooking and the perfect bite.
- Hot Oven, Fast Cook: A preheated 425°F oven guarantees quick caramelization without drying out the chicken.
- Use Two Pans: If your ingredients feel crowded, split them. Crowding causes steaming, not roasting.
These fajitas are so versatile they pair beautifully with other fast favorites like my quick gluten-free chicken stir fry, especially for meal prepping different flavors throughout the week.
Variations to Try
Make it Vegetarian:
Swap chicken for sliced portobello mushrooms or a drained can of chickpeas. Roast the same way just reduce the time by 5 minutes.
Add a Sweet Kick:
Add thinly sliced sweet potatoes or pineapple chunks to the pan. This balances the smoky spices with a subtle sweetness.
Try Taco Bowls:
Skip the tortillas and load your fajitas into a rice or quinoa bowl. Top with avocado and lime for a dish similar to my gluten-free taco bowls with ground turkey.
You can also pair this with easy chicken and veggie lunch boxes for the perfect prep-ahead meal.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken and veggies (without toppings) for up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave until hot. Add a splash of water if reheating from frozen.
If you’re prepping ahead, double the recipe and store half for later. You’ll thank yourself on a busy Wednesday when you’ve got a hot, flavorful meal ready to go. For more one-pan wonders, try my simple beef and broccoli another weeknight hit!
FAQs About Quick Gluten Free Sheet Pan Fajitas
Can I make these fajitas dairy-free?
Yes, the base recipe is dairy-free. Just skip the sour cream topping or choose a dairy-free version.
What’s the best gluten-free tortilla to use?
Look for ones made with almond, cassava, or corn flour. For taco bowls, rice is a great gluten-free alternative.
Can I prep this ahead of time?
Absolutely! Marinate the chicken and veggies up to 24 hours in advance and store in the fridge.
What if I don’t like bell peppers?
Try zucchini, mushrooms, or thin strips of carrots. The key is to slice them thin so they roast quickly.
Conclusion
These Quick Gluten Free Sheet Pan Fajitas are everything a weeknight meal should be fast, flavorful, and completely satisfying. Whether you’re serving them in warm tortillas, loading them into bowls, or turning them into a fajita salad, they deliver bold flavor with minimal effort. Want more cozy fall favorites? My sheet pan sweet potato and veggie hash is a reader favorite, too.
Stay tuned for more meal-prep friendly recipes packed with the comfort of Italian flavors always gluten-free and made with love.